Beet-Potato Salad
A vibrant, creamy beet and potato salad with fresh green onions, celery, and eggs, perfect for family gatherings or summer picnics with bold, tangy flavors.
Ingredients
- 8 small beets, cooked and cubed ⓘ
- 12 small potatoes, cooked and cubed ⓘ
- 6 Tbsp. minced green onions ⓘ
- 2 stalks celery and leaves, diced small ⓘ
- 4 hard-cooked eggs ⓘ
- 1 c. mayonnaise or salad dressing
- 1 c. dairy sour cream
- 2 tsp. prepared mustard ⓘ
- 1/2 tsp. granulated sugar ⓘ
- salt and pepper to taste ⓘ
- Accent to taste ⓘ
Instructions
- Place cooked and cubed beets, cooked and cubed potatoes, minced green onions, and diced celery in a large bowl.
- Mix together mayonnaise, sour cream, prepared mustard, and sugar until well combined.
- If the mixture is too thick, add a tablespoon of buttermilk to reach the desired consistency.
- Pour the dressing over the vegetables and toss lightly but thoroughly to coat.
- Garnish with sliced hard-cooked eggs and sprigs of parsley.
- Chill the salad well before serving.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like dill or parsley into the salad. If you're looking for a lighter option, Greek yogurt can be used in place of sour cream. To save time, you can use pre-cooked beets and potatoes, which are often available in the grocery store. Adding a splash of apple cider vinegar can also enhance the tanginess of the dressing.
Serving Suggestions
This Beet-Potato Salad makes a delightful side dish for summer barbecues or gatherings. It pairs beautifully with grilled meats and can be served alongside dishes like Barbecue Boats. For a vegetarian option, serve it with a hearty green salad or crusty bread. Garnish with additional green onions or fresh herbs for a pop of color.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further as it sits. To refresh the salad before serving, you can stir in a little extra sour cream or mayonnaise if it appears dry. Avoid freezing as the texture of the vegetables may change.
Nutrition & Diet Analysis (per serving)
Each serving of Beet-Potato Salad contains roughly 848 calories, with 15g protein, 144g carbohydrates, and 24g fat. It is an excellent source of potassium (48% of the Daily Value), protein (31% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 610mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just be sure to keep it refrigerated. The flavors will meld beautifully overnight, making it even tastier when served the next day. Just give it a good stir before serving.
What can I substitute for mayonnaise?
If you're looking for a healthier alternative, you can use plain Greek yogurt instead of mayonnaise. It adds creaminess with fewer calories. Additionally, avocado can be mashed and used as a base for a creamy dressing if you're looking for a dairy-free option.
Can I add more vegetables to this salad?
Absolutely! Feel free to add other vegetables like diced bell peppers, carrots, or even corn for extra crunch and flavor. The beauty of this salad is its versatility, allowing you to customize it to your taste preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).